Food Process Engineering

Heat, concentrate, separate. Heat exchangers, thermal processing with D, z and F₀, and the unit operations of food plants from evaporators to CIP.

• Heat Exchangers — Heat exchangers transfer heat between two fluids. Learn types (double-pipe, shell-and-tube, plate, finned), parallel vs counter-flow, overall U, LMTD and effectiveness–NTU methods, fouling and sizing.
• Thermal Processing: Pasteurisation & Sterilisation — Using heat to make food safe. Learn microbial death kinetics (D-value, z-value, log reductions), thermal death time, the 12D botulinum cook, F-value and F₀ lethality, the general (Bigelow) method from heat-penetration data, cold spot and heat penetration in cans, pasteurisation (HTST, LTLT, UHT milk), blanching, retorts, aseptic processing, and quality retention (C-value, HTST principle) — with Python for D-values at different temperatures and F₀ from a time–temperature profile.
• Food Process Engineering & Unit Operations — The engineering behind food factories. Learn material and energy balances, Brix and total solids, fluid flow and rheology of foods (Newtonian, shear-thinning, yield stress), pumping, heat exchangers and regeneration, evaporation and multiple-effect evaporators, membrane separation (RO, UF), mixing, size reduction, extrusion cooking, centrifugation, crystallisation, spray drying, CIP cleaning and hygienic design — with Python for evaporator mass balance, steam economy and pasteuriser heat duty.